Roasted Vegetable and Philly Wraps
Place vegetable pieces in a roasting tin. Drizzle with oil and bake at 200 ˚C, gas mark 6 for 25-30 mins or until the vegetables begin to brown.
Meanwhile spread the Philly over the wraps.
Spoon the hot roasted vegetables over the wraps and top with salad leaves. Season to taste and roll and fold the filled tortillas. Slice each wrap into 4 pieces. Serve whilst the vegetables are still warm.
- You could also use Philadelphia Original.
- Half a yellow pepper, deseeded and cut into thick slices
- Half a red pepper, deseeded and cut into thick slices
- Half a small aubergine, sliced
- 1 red onion, quartered
- 1 tbsp olive oil
- 60 g Philadelphia Light
- 2 tortilla wraps
- 15 g salad leaves